Spanish Style potato, Bacon & Corn Tortilla


500g potatoes
1 spring onion
2 rashers bacon, rind removed and sliced into thin strips
2 cobs corn, kernels removed
1 tbsp parsley, finely chopped
6 eggs, beaten with a little milk to loosen
1 cup vegetable stock
2 tbsp olive oil
Salt and freshly ground black pepper


Peel and thinly slice potatoes and spring onions.  Pan fry bacon strips and spring onions in a little olive oil in a large non-stick fry pan for 3-4 minutes. Add potatoes and stock and simmer for 8-10 minutes over a low heat until potatoes are easily pierced with a knife and all stock has been reduced. Do not overcook. Add a little water if stock is reducing too fast. Pour over seasoned egg mixture and as soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.  You can finish cooking the top under a hot grill and either serve straight from the pan or, using a rubber spatula, move all around the edges of the tortilla to make sure it will slide from pan and out onto a plate.Serve warm (not hot), or at room temperature. Garnish with chopped parsley.

Omit bacon

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